Cooking with Beth Dooley: Broccoli salad with peanuts and cranberries

Italians know how to cook broccoli. In fact they introduced it to the St. Paul Farmers’ Market about 60 years ago. There are plenty of varieties available to the home cook. Broccolini, with smaller florets and longer, thin stalk is a little sweeter and takes like a cross of broccoli and asparagus. Rapini, or broccoli … [ Read more]

Recipes: Fresh vegetable salads from Beth Dooley

These simple salads are great for the beach picnic, alfresco dinner on the dock, or can be toted along in the cooler for the camping trip. Vary the veggies to use what’s fresh and in season. Picnic Tomato and Green Bean Salad with Toasted Croutons Serves 4 to 6 This is great when made ahead … [ Read more]

Paddles, pinot, & porter: My spirited Apostle Islands kayak adventure

Lake Superior, the largest body of fresh water on the North American continent, is so cold and clean you can see nearly 10 feet down. Surrounded by long stretches of sandy beaches and deep piney forests, it’s a paradise for kayakers and hikers. And while its physical charms are immediately evident the moment one hits … [ Read more]

Cold Weather Cooking with Beth Dooley: Not Your Mom’s Mac ‘N Cheese

Admit it. You love mac ‘n’ cheese. It’s the ultimate comfort food because: A) It’s so damn familiar; B) It calls for stuff you already have in the pantry and fridge; and C) You really don’t need a recipe to make a good one. Really, you can make it however the heck you want—blue cheese … [ Read more]

Cold Weather Cooking with Beth Dooley: Chicken & Dumpling Soup

This time of year when the tips of our noses are drippy and cold, and we’re tired, achy, and chilled to the bone, who doesn’t crave chicken soup? It’s brothy and light, satisfyingly simple, and innocently good. It’s the global go-to for those wintery blues, and just about every cuisine has its own version. Here’s … [ Read more]

Amber waves of heritage grain: Minnesota’s historic grains and seeds are seeing a revival

Across the northern Heartland, thanks to local organic farmers, small producers, and community gardeners, a renaissance of place-based culinary traditions are redefining the way we eat and think about our food. The smallest element in this is the most important—our seeds. Of the millions of seed varieties once available to our grandparents, 97 percent have … [ Read more]

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Cold Weather Cooking with Beth Dooley: Autumn Salads

Editor’s Note: This is the first in a monthly series of recipes in which Beth Dooley, author of “In Winter’s Kitchen”, will talk about enjoying the bounty of the Upper Midwest even in the cold, barren months ahead. Who says salad season ends with Labor Day? Come late in the season, the farmers markets are … [ Read more]

Beyond the beautiful gardens: Can urban farms grow our food?

Along bike paths, in church parking lots, and between high-rise apartments, vegetable gardens are beginning to green. Soon, urban growers like the farmers behind Stone’s Throw Urban Farm and the high-school students of Youth Farm will be filling CSA boxes and farmers’ market stalls with glossy eggplants, vibrant peppers, and verdant kale—the freshest, most delicious … [ Read more]

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